French · Soup · Free recipe
French-Style Leek and Potato Soup
A smooth, comforting soup with gently softened leeks and a little cream.
- Active preparation
- 15 min
- Cooking
- 30 min
- Makes
- 4 servings
- Additional time
- None
At the table
A home-kitchen version.
Leeks, potatoes and butter make a simple base for this creamy soup. The leeks need gentle cooking so they soften without taking on a browned flavour.
Cream is added according to the method, and chopped chives finish the bowls. Take particular care when blending: a closed jug that is not designed for hot liquids is not suitable for steaming soup.
The recipe
French-Style Leek and Potato Soup
Makes 4 servings
Timings are guidance for the original amount. Allow extra time for additional batches, resting or chilling; follow the method and doneness checks.
Ingredients
Equipment
3-litre saucepan; immersion blender
Allergen notes
Milk; check stock for celery
Method
Clean thoroughly. Split the leeks lengthways and rinse between the layers to remove grit. Slice 5 mm thick. Dice potatoes into 2 cm cubes so they cook at the same rate. Keep the dark-green leek tops for stock rather than adding fibrous pieces to this soup.
Soften the leeks. Melt butter in the saucepan over medium-low heat. Add leeks and salt, cover and cook for 8-10 minutes. Stir twice and add a tablespoon of water if they stick. They should soften without browning.
Simmer the potatoes. Add potato cubes and stock. Bring to a boil, then reduce to a gentle simmer. Cover loosely and cook for 18-22 minutes until the potatoes crush easily against the side of the pan.
Blend briefly. Take the pan off the heat. Use an immersion blender to make the soup smooth, keeping the head below the surface to avoid splashes. Stop as soon as the lumps disappear; excessive blending can make potato soup gluey.
Finish gently. Stir in the cream. Return to low heat for 2 minutes without boiling hard. Add a little hot water if too thick. Taste and adjust salt and pepper after the cream is incorporated.
Serve. Ladle into warm bowls and scatter with chives. The soup should pour in a soft ribbon, not stand like mashed potato. Cool any leftovers promptly in shallow containers before refrigerating.
Use doneness checks rather than appearance alone. FoodSafety.gov temperature guidance.
Small details, better results
Before you cook
- Wash between the leek layers to remove trapped grit before weighing the trimmed leeks.
- Use a blender approved for hot liquids and follow its venting and fill instructions.
Common questions
Which part of the leek should I use?
The ingredient list specifies the trimmed white and light-green parts.
Can I blend the soup in any blender?
No. Use equipment designed for hot liquids and follow its instructions; do not seal steaming soup inside an ordinary closed blender jug.
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